Step-by-Step Guide to Make Quick No bake chocolate cheesecake without gelatin

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, no bake chocolate cheesecake without gelatin. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

No bake chocolate cheesecake without gelatin is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. No bake chocolate cheesecake without gelatin is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have no bake chocolate cheesecake without gelatin using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make No bake chocolate cheesecake without gelatin:

1. Prepare For the Crust
2. Get 200 Gm Borborn Biscuit
3. Make ready 60 Gm Melted Butter
4. Make ready For the Filling
5. Take 450 Gm Cream Cheese room temperature (see recipe)
6. Get 250 Gm Dark Chocolate
7. Get 240 ML Heavy Cream
8. Take 83 Gm Powder Sugar
9. Get 1 Tsp Vanilla Essence
10. Take For the Ganache
11. Prepare 140 Gm Milk Chocolate
12. Make ready 120 ML Heavy Cream

Steps to make No bake chocolate cheesecake without gelatin:

1. To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Chop the chocolate, melt in the microwave in 30-second pulses or over a double boiler.
3. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
4. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
5. Pour the filling into the pan. Place in the freezer while making the topping.
6. Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
7. Refrigerate for at least 6 hours.

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